| 1 | The packages of boneless, unmarinated fajita strips are good for this. |
| 2 | Cut chicken pieces into bite sized pieces. |
| 3 | Melt butter in a skillet, add chicken pieces and teriyaki sauce. |
| 4 | Cook until browned on all sides. |
| 5 | Remove the chicken pieces to a plate. |
| 6 | Add the mushroom soup and milk, stirring until smooth. |
| 7 | You may need to add a little extra milk if you have a lot of chicken and vegetables. |
| 8 | Add the fresh mushrooms and cook for 3 minutes. |
| 9 | Add the cooked chicken pieces, waterchestnuts and bamboo shoots. |
| 10 | Simmer for 10 minutes. |
| 11 | Serve with rice and chow mien noodles. |
| 12 | Preparation time: 30 minutes. |
| 13 | There are many optional items that can be added to this recipe. |
| 14 | For example chinese pea pods, chopped celery, bean spouts, cashews or almonds, etc. |
| 15 | For any vegetables, add them in right with or after the mushrooms. |
| 16 | Note: for adding any nuts add them in right before serving as they tend to get soggy with cooking. ~-- |
